Black Bottom Vanilla Cream Pie

Cost per serving: 76¢

Yield: 8 Servings

Ingredients

• 9-inch baked gingersnap Cookie Crumb Crust
• 3/4  cup  sugar
• 3  tablespoons  cornstarch
• 1/4  teaspoon  salt
• 2 1/2  cups  milk
• 1  large egg
• 2  large egg yolks
• 2  tablespoons  unsalted butter
• 2  teaspoons  vanilla extract
• 2  ounces  semisweet chocolate, finely chopped
• 1  cup  heavy cream
• 1  tablespoon  confectioners' sugar

Preparation

Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.

Place chopped chocolate in a small microwavable bowl. Microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth.

Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight.

To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.

Nutritional Information

Calories:

580

Fat:

38g (sat 21g)

Protein:

6g

Carbohydrate:

55g

Fiber:

1g

Cholesterol:

171mg

Sodium:

269mg